This shawarma wrap is a flavorful take on a popular street food served in the Middle East and Europe. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.
30m
PREP TIME
20m
COOK TIME
443
CALORIES
22
INGREDIENTS
This shawarma wrap is a flavorful take on a popular street food served in the Middle East and Europe. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.
30m
PREP TIME
20m
COOK TIME
443
CALORIES
22
INGREDIENTS
Ingredients 8 Servings
- Chicken Shawarma
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons lemon juice
- 4 teaspoons Shawarma Spice Blend
- 1 teaspoon salt
-
2
pounds
boneless skinless chicken thighs
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Substitutions available
- boneless skinless chicken breasts
- Tahini Yogurt
- 1 cup plain Greek-style yogurt
- 2 tablespoons tahini
- 2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- Cucumber Radish Relish
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 2 cups diced English (seedless) cucumber
- 1 cup diced radishes
- 1 tablespoon thinly sliced green onion
- Wraps
- 8 pocket-less pita, lavash flatbreads or flour tortillas (8-inch)
- 8 lettuce leaves
- 2 tablespoons chopped fresh mint
INSTRUCTIONS
- 1 For the Chicken Shawarma, mix oil, vinegar, lemon juice, Spice Blend and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
- 2 Meanwhile, for the Tahini Yogurt, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
- 3 For the Cucumber Radish Relish, mix oil, lemon juice, mint, sea salt, garlic powder and pepper in large bowl. Add cucumber, radishes and green onion; toss to coat well. Cover. Refrigerate until ready to serve.
- 4 Preheat oven to 450°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined baking pan.
- 5 Roast chicken 15 to 20 minutes or until cooked through. Slice chicken into thin slices. Serve on pita with lettuce, chopped mint, Tahini Yogurt and Cucumber Radish Relish.
NUTRITION INFORMATION
(per Serving)
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